Combine all of the ingredients listed above (except the ribs and salt) in a sauce pan. Cook over a low heat, stirring occassionally, for 30 mins. The sauce can be served warm at room temperature or chilled. You can store the left over BBQ sauce in an airtight container in the fridge for up to a few weeks.

Ribs:1. Clean up the ribs with a sharp knife, removing any excess fatty tissue2. Lay down three sheets of tinfoil onto your tray and lay the ribs on top3. Season the ribs lightly with some salt4. Take the BBQ sauce that you just made and generously lather the ribs (both sides) with your sauce and lay back down5. Take two sheets of tinfoil (the size of your tray) and lay on top of your ribs6. Seal the ribs in completely by folding over the bottom layer of tinfoil and scrimping it with the top two layers, do this all the way round the ribs to form a tight seal that is rolled over and tight - this is what will keep your ribs moist while you slow cook so worth taking care to get a good seal7. Place the tray in the middle of your preheated oven at 140ºC/280ºF (fan), 150ºC/300ºF (non fan) for 1 hour8. Remove the tray from the oven, uncover and reapply another generous coat of BBQ sauce to both sides of the ribs9. Make sure the ribs are sealed up tightly again and place back in the oven10. Repeat this process at the 2 hour mark, be careful when handling the ribs as they will become more fragile11. After 2hrs 30mins remove from the oven, uncover and apply one more coat of BBQ sauce to the side facing up, do not recover12. Sprinkle a dusting of Smoky Brae Smoked Sugar over the top of the ribs and place back in the oven for the final 15 minutes13. At 2hrs 45mins open the oven, cut up the ribs and serve14. Enjoy!